Culinary Traditions on Easter holidays

15 April 2015No Comment

Every year the Easter Feast occasions perpetuation of food habits of housewives learned sacredly and with great pleasure by consumers. Travelers arrived during this period to one of the guest houses in our county will not be disappointed because they will be greeted by hosts welcoming guests with spring in the soul and the banquet table.

Prominently are pasca (traditional sweet bread made of yeast dough filled with cheese, raisins, cream, etc) and red eggs. Traditional Pasca is the round shape one made with curl stitching around and cross braided as in the middle, filled with sweet cheese. Current variations of this dainties are with cream or chocolate, as much appreciated. In the rooted tradition, households from Neamt go to church at Resurrection night with pasca and red eggs to be sanctified and then shared with others. Pasca is prepared only for Easter, and in some places also for Ascension. Another sweet for housewives give their whole skill is cozonac (a cake of yeast dough, kneaded with milk, eggs, butter, sugar and spices). In our region the cake is braided, more high, yellow in the interior, because are used a lot of eggs, and filled with nuts and raisins. Nicely browned and aromatic, the cake is the proud of housewife.

Lamb tripe made with lots of greenery, wrapped in caul and borscht, all of lamb with lovage and chervil are incredibly enticing dishes at the easter meal. For many diners, the roast lamb is however the royalist, especially given, alongside with the pot with stuffed cabbage, to the hearth furnace after the cake has just been released. At the Christian Easter, the roast lamb is a ritual remembrance of the sacrifice of Jesus Christ – the Lamb of God.

From popular wisdom and own experiences of some of us, it is recommended to be temperate at the table, especially those who have kept Lent, so that we can fully enjoy the holidays.